Ingredients

　　4 tablespoons (1/2 stick) butter, melted

　　2 pounds zucchini, cut into small pieces

　　3 eggs

　　1/2 cup undiluted evaporated milk or light cream

　　2 tablespoons fine dry bread crumbs

　　1 teaspoon instant minced onion

　　1 teaspoon Worcestershire sauce

　　Dash of liquid hot pepper sauce

　　3/4 teaspoon salt

　　1/8 teaspoon pepper

　　1/3 cup grated Parmesan cheese

　　Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

　　Paula Deen's Kitchen Classics